Herb Roasted Pork Tenderloin

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  Garlic(120g)
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  Basil, Fresh(5g)
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  Thyme, Dried(5g)
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  Rosemary, Fresh(5g)
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  freshly cracked black pepper ($0.05)
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  1/2 tsp salt ($0.02)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pork Tenderloin, Boneless(603g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

Instructions

1. 1Mince the fresh garlic and finely chop the fresh basil and rosemary. In a small bowl, combine the dried thyme, chopped fresh rosemary, chopped fresh basil, minced garlic, olive oil, salt, and freshly cracked black pepper—stir until a paste forms.
2. 2Pat the pork tenderloin dry with paper towels, then rub the herb mixture evenly over all surfaces of the meat, working it into any crevices.
3. 3Heat a large oven-safe skillet over medium-high heat for 2–3 minutes until hot. Place the pork tenderloin in the skillet and sear for 3–4 minutes per side until golden brown on all surfaces.
4. 4Transfer the skillet to a preheated 400°F oven (or cover loosely with foil if cooking entirely on stovetop). Reduce heat to medium and continue cooking the pork in the skillet for 20–25 minutes, turning halfway through, until an instant-read thermometer inserted into the thickest part reads 145°F.
5. 5Remove the pork from heat and let rest in the skillet for 10 minutes—this allows juices to redistribute and keeps the meat tender.
6. 6Slice the pork tenderloin against the grain into ½-inch thick pieces.
7. 7Divide the sliced pork evenly into 4 airtight containers while still warm. Drizzle any pan juices over the top before sealing.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a 350°F oven or skillet over low heat until warmed through.